I really need to take pictures of these things. Sorry, guys. Will do that one day.
Today was one of those really gloomy, Texas flash floody days. We got buckets and buckets of rain and after doing 45 squat snatches today, I wanted something comforting. Something creamy and soothing. Chicken Pad Thai immediately entered my mind. But there we have problems: peanuts, noodles, soy. So, I needed a work around.
Some red curry paste, almond butter, coconut milk and a touch of maple syrup get us a delish-kenish substitute!
1-1.5 lb organic chicken, cut into 1 inch pieces
4-6 cloves of garlic, pressed
2 tbsp coconut oil
1 tbsp + 1 tsp red curry paste
1/2 c coconut milk
2-3 tbsp almond butter
1-2 tbsp maple syrup
1/4 tsp ground coriander
1/2 tsp sea salt, or to taste
1 tbsp Sriracha (it’s baaaaack!)
8-10 leaves of Boston, Bibb or Butter lettuce
3 green onions, sliced
1/4 cup of chopped cilantro
Beginning, enter frying pan.
Saute chicken and garlic in coconut oil until chicken is done. (Read: no longer pink.) Add the curry paste and stir/saute until the chicken is all coated with that red goodness. Add the coconut milk, almond butter, syrup and spices and stir. Let the liquid reduce down until almost all gone, stirring occasionally. Adjust seasonings.
Wash lettuce leaves and let dry while you prepare the chicken mixture. When ready to serve, pat leaves dry and fill with chicken. Top with green onions and cilantro. Swoon.